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Once I had tasted asparagus that had been roasted or grilled, I was hooked on its delicious caramelized texture and never looked back. Other then enjoying them pureed in a soup or canning Pickled Asparagus for Bloody Marys, I really did not crave it any other way. However, recently while searching through some old Polish recipes, I found a simple and inexpensive way to prepare it that completely captured my curiosity.

I picked up a fresh bundle of asparagus at the market this weekend for $1.99 and for less than $3.00, I made this gorgeous dish to enjoy as a light snack. The colors were bright, he flavors were crisp, and although, I am not a huge fan of hard boiled eggs, I found myself dragging them through the remnants of the dressing on my plate till there was nothing left. The pairing of flavors was so divine, that I can not wait to make this again. It is a perfect make-ahead dish that would be a welcome relief to vegetables and dip at a party. The hard-boiled eggs could easily be replaced with cocktail shrimp or do not use either and serve this as a side dish next time you make dinner. Either way, you really should try it and remember how good asparagus is when it is lightly cooked and simply prepared.

Our Easter weekend was ice cold and blustery. Other then venturing out to Holmes County (home of The World’s Largest Amish Population as well as The World’s Largest Buffet) for canning supplies, we stayed home cringing in horror as last week’s perfect green grass and shivering little yellow dandelions were periodically buried under a light dusting of snow. We also mourned the Hyacinths outside our door that had been reduced to limp little stems lying defeated on the ground as their fragile purple flowers bowed down in defeat to winter’s last hoorah…